TORONTO.- When the new restaurant FRANK opens to the public on November 14, AGO visitors can expect a culinary experience that will transcend their expectations of gallery dining.

This new contemporary space, designed by Frank Gehry, is sure to become a hot spot for Toronto food lovers. Its innovative menu was designed by executive chef Anne Yarymowich in collaboration with chef de cuisine Martha Wright. Described as contemporary comfort cuisine, the menu will showcase the best local agricultural products and exclusively features Ontario wines.

"I think FRANK is a great name for the new restaurant at the AGO," says Yarymowich, who has served as executive chef at the AGO since 1996. "While it references our architect Frank Gehry, it also identifies with a work of art by Frank Stella which will be on display in the space. Most importantly, it speaks to the concept of the restaurant. Our honest and direct cuisine is presented in a warm and inviting room, offering contemporary dining without pretention."

For the first time in the AGO's history, the restaurant will be accessed directly from Dundas Street - allowing for brunch, lunch and dinner service outside of Gallery hours.

With space for 130 guests, FRANK is designed to be comfortable as well as chic. The space will feature modern, Danish-designed furnishings, while original works of art from the AGO's collection will be displayed throughout the restaurant.

"In addition to the works hanging on the walls, the new AGO will celebrate art as a social experience," says Matthew Teitelbaum, the AGO's Michael and Sonja Koerner Director and CEO. "Gallery visitors will be able to see more than 4,000 works of art in our 110 galleries, and then enjoy one of the city's premier restaurants, still surrounded by works of art. It will make for a one-of-a-kind atmosphere."

FRANK will be just one of the food and beverage areas of the new AGO. The Gallery will also feature Café AGO, the Norma Ridley Members' Lounge, Baillie Court - a world-class event centre with space for up to 450 guests - and an espresso bar.

FRANK will operate 6 days a week serving lunch and dinner, and brunch service on weekends.